I made the spicy Mac attack last night. I used store bought cream cheese and cheddar on this occasion but he does have recipes for both. I used the full amount of both the chillies and it was very spicy and very rich and deliciously creamy. I loved it.

I've just got this out of the library, I find the cheeses less daunting looking than the Artisan cheeses. There's not as many cheese recipes as Artisan either, but it's a good start and definitely about my level of culinary prowess.

But the other non-cheese recipes, what a choice! I'm kind of sorry I waited so long to check this book out. I'm very keen to get cooking out of it, I think I may have to get my very own copy.

_________________“Life is too important to be taken seriously.” - Oscar Wilde

So I got this book in the mail for Christmas. It's from my mom, which means I had to wrap it myself and not look at it again until I'm "allowed" to open it. Injustice! But I thumbed through it before I gift-wrapped it and now I'm super excited to try stuff! It does look much more accessible than AVC, which I had more fails than successes from. Here's hoping!

Funny you ask.. I was going to bring it to an omni party but decided the vegans would like it more... They thought it was omni friendly but I am not convinced. I am curious about the cream cheese ball, though. That one looks like fun, too.

Hmm, maybe i'll try it out earlier in the week. So far my family has been really into cheesy cashew stuff i've made. I just don't call it "cheese" so there's no expectations besides it being delicious.

_________________lack toast intolerant: intolerant of not having toast

I made the swiss cheese for a quiche and the potato gratin from the book. It does not taste like swiss, because i liked it and i never liked swiss. The boy said it was better than swiss! I wish these cheese books would stop naming their cheeses after their non-veg counterparts. I always want to call them something different, but cannot think of any clever names. It has a much different flavor than the other cheeses i have made. The potato gratin was so good. Really easy to make, and it comes out so saucy and cheesey and delicious. I remember making that funky boxed scalloped potatoes as a kid. This was so much better.

_________________lack toast intolerant: intolerant of not having toast

I caved and ordered this. I convinced myself I didn't need it as I have had pretty good success with AVC, but... cheese. Plus I'm looking forward to some simpler recipes - not just the cheese recipes but the actual food recipes to.

Do the creamy seasoned mac n cheese! with cheddar. It is seriously the best mac n cheese i have had.The Flying Buffalo Dip is another major winner if you like spicey foods. I usually heat it up the oven before serving. I think both recipes call for half a batch of cheddar so you could make both.

_________________lack toast intolerant: intolerant of not having toast

I got this book for Christmas and it looks like it's going to be a lot of delicious fun!

I'm starting with the Swiss Cheese this weekend and am going to use it on sandwiches. I have a regular 5x9 bread pan instead of the 4x8 & 3x7 or whatever he recommends. I'm guessing it will taste just as good, it just won't be the correct size.

It finally came! Some of the food recipes are a bit simplistic, but I can overlook that for the plethora of mac and cheese recipes. Annabazoo, I am taking your advice. Starting with the cheddar and creamy seasoned mac and cheese...

It is seriously the best! I agree that some of the recipes are pretty obvious, but i think it may have something to do with long-term vegans forgetting how to use cheese. I have also noticed that it takes way less time for the cheese to set than stated in the recipe. The swiss says that it needs to sit overnight, but i used it within an hour and it was solid. Same with the cheddar- it says it should set for an hour, but it is solid within twenty minutes.

_________________lack toast intolerant: intolerant of not having toast

Well, I made the Swiss cheese and it didn't turn out like I'd hoped. It came out as more of a spreadable consistency. I'm not sure what I did wrong. The agar seemed pretty set when I added it to the food processor and I let it cool like stated but it wasn't room temperature, more like lukewarm. I waited about 24 hrs and it couldn't be unmolded because it's like a spread. I don't know if I can use it in other recipes, maybe the ones that call for grated?

It has a slightly mayo-like flavor to me, but it tastes ok on a sandwich. Any tips for next time? What a disappointment. :(

I tried my first recipe from this book, the mozzarella cheese. I made it to put on pizza. It worked great as a pizza topping, but it's still slightly saucy in the fridge. Like, there's no way I could slice it cuz it's just a thick puddle of goo.